Miso-Glazed Tofu and Mushrooms Brochettes

10 45 353
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Miso-Glazed Tofu and Mushrooms Brochettes
Health Highlights
Miso-glazed tofu browns nicely on the grill and comes out with great flavor and texture.


1 medium potato Sweet potato
454 gm Tofu, regular, extra firm
1 eggplant peeled Eggplant
4 tbsp Miso paste
3 tbsp Olive Oil, Extra Virgin
2 tbsp Water
1 tbsp Granulated sugar
2 tsp minced Ginger root
1 tsp Sesame oil
16 medium mushroom(s) White mushrooms (stemmed)


  1. Peel the sweet potato and cut into 1-1/2-inch (4 cm ) cubes; place in microwaveable bowl and microwave on high for 1 minute.
  2. Pat tofu dry; cut tofu and eggplant into same-size cubes. Add to bowl.
  3. Stir together miso, olive oil, water, sugar, ginger, and sesame oil. Add to a bowl along with mushrooms, tossing to coat. Let stand for 15 minutes.
  4. Thread tofu and vegetables onto skewers; brush with any marinade. Place on greased grill over medium heat. Close lid and grill, turning often, until vegetables are tender, about 18 minutes.

Nutrition Facts

Per Portion

Calories 353
Calories from fat 191
Calories from saturated fat 27.3
Total Fat 21.3 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 9.2 g
Cholesterol 0
Sodium 663 mg
Potassium 905 mg
Total Carbohydrate 22.1 g
Dietary Fiber 7.3 g
Sugars 10.9 g
Protein 22.1 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 4.5

Energy sources